Monthly Archives: November 2014

November Menu

It’s about that time… Time to start thinking about the Thanksgiving menu! Can’t wait to plan that with my sister and mom soon 🙂 But for now, let’s focus on this week’s menu!

Here it is…

Breakfast: Pumpkin pie chia pudding; eggs, bacon, and blueberries
L- Tuna salads (made with avocado, mustard, and a little kraut)
D- Chili (Health-Bent’s pumpkin chili recipe without the pumpkin and add bell peppers… Serve with sweet potatoes)
L- Chicken, carrots, and rice
D- Chili leftovers with sweet potatoes
L- Tuna salads
D- Chicken, carrots, and rice leftovers
L- Health-Bent meatza
D- Chili leftovers served on a whole sweet potato
L- Meatza leftovers
D- Salmon with broccoli and cauliflower mash

Looking for some cookbooks to put on your wish list?? I baked from these two this weekend 🙂 The Zenbelly CookbookIMG_6916.JPG
And Real Life Paleo by The Paleo Parents…

Y’all have a great week!!!

November Menu + 2 Recipes

Hey y’all!! It’s starting to get that time of year where all I want to make is something in the crockpot 😉 Or on the super cold nights– something that can bake a while in the oven! Yah for cooler weather!

I posted these recipes back at the beginning of the year and thought I would share again since I love the lasagna recipe in Primal Cravings– also found here on their blog. Thought I would share the few shortcuts I use 😉
Easy Paleo Lasagna
2 pounds beef
~24 small pepperonis
1 small butternut squash (peeled and cut into “sheets” or squares)
1 jar of marinara (I got the brand Mezzetta)
2 tablespoons Italian seasoning

How to:
-Preheat oven to 400 degrees Fahrenheit.
-Cook the ground beef in a skillet over medium high heat then season with Italian season and salt and pepper.
-Put 1/3 of the sauce on the bottom of a 9×13 dish. Spread out.
-Add a layer of butternut squash, pepperoni, beef, then sauce again. Repeat until you are out of ingredients!
-Bake for 50 minutes. Let it rest for 10 minutes then serve with a nice salad (like the one below!)

Kale Salad
2 bunches of kale
2 lemons
Dried fruit of choice (I used cranberries)
Fresh fruit of choice (I used pears)
Nut of choice (I used slivered almonds)
Olive oil
Salt and pepper

How to:
-Wash and strip kale from stem. Chop kale into ribbons. Throw in a large bowl.
-Squeeze the juice of 2 lemons. Massage kale until “wilted” down.
-Serve with toppings (fruit, nuts, and salt) and a drizzle of olive oil.

And the menu…
Breakfast: pumpkin pie chia pudding OR eggs and roasted root veggies
L- Bacon wrapped chicken thighs with spinach salad topped with walnuts and grapes
D- Shepherds Pie
L- Shepherd’s Pie leftovers
D- Lasagna (recipe above)
L- Lasagna leftovers
D- Pot roast with carrots, celery, and potatoes
L- Tuna salad
D- Roast leftovers
L- Tuna salad
D- Skillet salmon with whatever veggies are leftover from the week

Have a wonderful week!!! I think Leo is ready for bed 😉